Honey & lemon madeleines

Honey & lemon madeleines

Maxence Barbot
Difficulty Icon
Beginner
Recipe Time Icon
30m
5
Videos
The traditional madeleines, revisited in XL format, infinitely moist, soaked in lemon zest flavored honey
Honey & lemon madeleines
Completion time
Preparation
30m
Baking
12m
Resting
14h
Techniques taught
  • Preparing a bain-marie
  • Zesting a citrus fruit
  • Preparing madeleine batter
  • Lining a mold
  • Baking madeleines
  • Zesting a citrus fruit
  • Flavoring honey
  • Garnishing madeleines

Discover the first step of this course for free

Step 1 : Madeleine batter

Maxence Barbot
Maxence Barbot
Pastry Chef - Shangri-La Paris | French Dessert Vice-Champion
Pastry Chef - Shangri-La Paris | French Dessert Vice-Champion

Step 2 : Preparing & filling the madeleine pan

Step 3 : Baking the madeleines

Step 4 : Lemon honey filling

Step 5 : Finishing the madeleines

Maxence BarbotMaxence Barbot

Maxence Barbot

Pastry Chef - Shangri-La Paris | French Dessert Vice-Champion
Maxence Barbot is the Executive Pastry Chef at the Shangri-La in Paris.

Attracted to the world of gastronomy from an early age, Maxence Barbot first studied cooking at a lycée hotelier before branching out into pastry-making. Right from the start, he took part in a number of competitions, for which he won the medal of excellence in the final of the Skill Olympics in London and earned the title of vice-Champion of France of plated desserts in 2013.

After completing his studies, he joined the team at the Plaza Athénée, where he quickly rose through the ranks, from commis to demi chef de partie. He then worked at the George V for 2 years, before returning to Brittany where he discovered the world of boutique pastry-making with Christophe Roussel, who introduced him to new techniques. He stayed there for a year before returning to the George V for 7 months for the grand opening of the Orangerie. He then worked for 3 years at the Plaza Athénée with Angelo Musa.

Since 2019, Maxence Barbot has held the position of Executive Pastry Chef at the Shangri-La palace, a must among Parisian luxury hotels. He leads a team of 15 people to craft an extremely diversified culinary offer.
The Chef is renowned for his puff pastry techniques, which he uses in both his pastries and his deliciously creative viennoiseries.

For VoilaChef, Maxence Barbot introduces us to the world of palace pastries and reveals the secrets behind three of his signature recipes: honey-lemon madeleines, vanilla-flavored puff pastry palmiers, and chocolate flans wrapped in a crispy puff pastry.

A Trustpilot score of 4,6/5 with more than 100 evaluations

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Ruthy
16
May
2024
5 stars Trustpilot VoilaChef

Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
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4 stars Trustpilot
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Sylvie Leandri
10
May
2024
5 stars Trustpilot VoilaChef

I really like Voilà Chef's courses.
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Thank you so much 😃

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Lisa C
3
February
2024
5 stars Trustpilot VoilaChef

I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

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2024
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January
2024
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